This recipe is one that my sister, Janet, got from a friend many years ago. I’ve gotten to sample it for myself when my sis has made it, and it’s one of the best cheesecakes I’ve ever tasted! – JM Farro
1 lb. Polly-O Whole Milk Ricotta
2 8-oz. packages of Philadelphia Cream Cheese
1 ¼ cup granulated Sugar
4 Eggs, slightly beaten
1 tsp. Lemon Juice
1 tsp. Vanilla Extract
3 tablespoons Cornstarch
3 tablespoons white Flour
1 pint Sour Cream
¼ lb. Butter, melted
Preheat oven to 325 degrees. Grease and flour a 9-inch springform pan.
Beat ricotta and cream cheese together; add sugar gradually.
Add beaten eggs, then lemon juice, vanilla, cornstarch, and flour.
Beat with electric mixer until smooth. Add melted butter and sour cream, then mix well.
Pour mixture into springform pan. Bake 1 hour at 325 degrees.
Then raise temperature to 350 degrees for 10 minutes to brown top of cheesecake.
Turn oven off and leave cheesecake in oven for 2 more hours.
Or you can turn oven off & leave cheesecake in oven overnight.
Remove from oven and refrigerate.